Our sno-ball cookies are a buttery, delicate cookie that are a wonderful addition to any holiday celebration. Yesterday, our Chicago General Manager, Nikki Lee, shared her tips for making these traditional cookies on CBS Chicago’s morning show. Check out her baking tips here, as well as some of her favorite holiday desserts.
Will you be baking at home this holiday season? Test out our sno-ball recipe (below) and let us know how it turns out!
Magnolia Bakery’s Sno-Ball Cookies
Makes approximately 36 cookies
- 1 cup pecans pieces
- 1/4 cup flour
- 1/4 tsp salt
- 1 – ½ cups all purpose flour
- 1 cup un-salted butter, room temperature
- ¼ cup powdered sugar, sifted.
- 2 tsp. vanilla
- 1 cup sifted powdered sugar, additional
- Process pecans with ¼ cup flour and salt in a food processor until fine, then add 1-1/2 cups flour and set aside.
- In a mixer beat 1 cup of butter until creamy and light in color.
- Reduce the mixer speed to low and add 1/4 cup sifted powdered sugar and 2 tsp. vanilla. Mix on low, scrape down bowl.
- Add flour/nut mixture in 3 parts just until combined. DO NOT OVERMIX. You may have to do this by hand. Dough should barely come together when you squeeze it.
- Chill the dough for 30 minutes.
- Pre-heat the oven to 325 degrees
- Roll into 1″ balls and set 2″ apart on an ungreased baking sheet.
- Bake for 18-20 minutes.
- Watch the cookies very closely. They should just ever so slightly brown on the bottom.
- Remove them from the oven and let them cool on the pan for about a minute.
- Gently and carefully roll them in sifted powdered sugar. Cool completely on a wire rack then roll them again in powdered sugar until completely coated.
- Store in plastic container with paper between the layers.
We hope you have a wonderful Thanksgiving! We’re pleased to announce that select locations will be open on Thanksgiving Day. Please find our business hours below for Thursday, November 28:
- Bloomingdale’s: 8:00 a.m. – 4:00 p.m.
- Columbus: 7:00 a.m. – 4:00 p.m.
- Grand Central: 7:00 a.m. – 3:00 p.m.
- Rock Center: 7:00 a.m. – 10:00 p.m.
- Chicago: 6:00 a.m. – 5:00 p.m.
Please note our Bleecker Street and Los Angeles locations will be closed on Thanksgiving Day.
The Magnolia Bakery team is getting ready for Thanksgiving! This year, we’ll be baking a variety of handmade pies, including apple crumb, pecan, pumpkin and double crust apple. Additionally, we’re offering some of our favorite seasonal items – pumpkin pecan cupcakes, pumpkin cheesecake, pumpkin spice whoopie pies, Thanksgiving cupcakes and much more!
Our full Thanksgiving menu can be found below. To order, please call 1.855.MBAKERY.
Our cupcake and cake icers work very hard to create fun, festive custom cupcakes and cakes each season. This year, they’ve done a fantastic job of creating frightfully delicious desserts for Halloween. Are you making any Halloween desserts this year? Get inspired with some of our favorite Halloween-decorated cupcakes and cakes below.
Our special Halloween cupcakes and cakes are now available at all Magnolia Bakery locations. Custom desserts like those below are available at select locations while supplies last.
Pumpkin is one of our all-time favorite flavors. We wake up and crave pumpkin muffins and pumpkin lattes, we take an afternoon snack break for a piece of pumpkin pie and we’ve even been known to roast sweet pumpkin at the office for lunch. We’re obviously big fans of the seasonal squash so it should be no surprise that we have a lot of pumpkin-flavored desserts available this time of year, including pumpkin spice whoopies – the perfect layering of sweet cream cheese icing and pumpkin spice cake.
We’d love to share our recipe for pumpkin spice whoopie cookies with you – they’re a great fall item to make at home. See below for the full recipe for both the cake and icing. We hope you enjoy!
Pumpkin Spice Whoopie Pies
Yeilds: 60 halves or 30 Whoopie Pies
- 3 cups Hecker’s AP Flour
- 1 TBSP Cinnamon
- 2 tsp Ground Ginger
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Allspice
- 1 tsp Salt
- ½ tsp Ground Cloves
- ½ tsp Ground Nutmeg
- 1 ½ cups Sugar, Granulated
- 1 cups Light brown sugar
- 1 cups Vegetable Oil
- 4 large eggs
- 1 ½ cup + 2 TBSP + 2 tsp Pure pumpkin
- 1 TBSP Pure Vanilla Extract
- 1 TBSP Orange zest
- ¾ cup Dried Cranberries
- Preheat your oven to 325◦ degrees.
- In a large bowl Mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, clove and nutmeg, whisk together well and set aside.
- Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy.
- Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.
- Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended.
- Stir in the flour mixture, by hand until just combined.
- Stir in the dried cranberries.
- Using an small ice cream scooper, scoop the batter onto a paper lined cookie sheet and bake at 325◦ for 8-10 minutes
Maple Cream Cheese Frosting
- 1 cups Cream Cheese, softened and diced
- ½ cup Butter, Softened
- 3/8 cup or 6 TBSP Maple Syrup, Grade B
- 1 tsp Pure Vanilla Extract
- 4 cups Confectioners’ Sugar, 10X
- Using the paddle attachment and starting on speed one or low, mix the cream cheese and the butter into the mixer, after cream cheese and butter has combined, turn mixer speed up to speed two and beat using the paddle attachment until smooth. About 3 minutes.
- As the butter and cream cheese are mixing add the maple syrup and vanilla.
- Gradually add in the sugar 2 cups at a time, scraping down the sides and bottom of the bowl frequently. Beat until all of the sugar is incorporated and the icing is smooth and creamy.